Dorset sausage pasties

• olive oil↗1 tbsp
• onion↗1small

  finely chopped

• red lentil↗85g g
• sundried tomato paste↗2 tbsp
• vegetable stock↗300ml ml
• sausages↗4 good-quality

  skins removed

• frozen pea↗50g g

  or petit pois

• plain flour↗

  for dusting

• shortcrust pastry↗x
• egg↗1

  beaten

Step-by-step instructions

1. 1

   Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.

2. 2

   Meanwhile, heat a non‑stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.

3. 3

   On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer‑size discs out of each, re‑rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15‑20 mins until golden.